Description
This classic stuffed peppers recipe features colorful bell peppers filled with a savory mixture of ground beef or turkey, seasoned rice, diced tomatoes, and topped with melted cheddar cheese. Baked to perfection, these stuffed peppers make a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
Peppers
- 6 bell peppers (any color)
Filling
- 1 lb ground beef or ground turkey
- 2 ¼ cups uncooked white rice, cooked
- 15 oz can diced tomatoes
- 8 oz can tomato sauce (¾ cup)
- ¾ cup finely chopped yellow onion
- 2 teaspoons olive oil
- 1 ½ teaspoons minced garlic
- ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded cheddar cheese (¼ cup set aside for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.
- Prepare Peppers: Slice the tops off the bell peppers and carefully remove the seeds and membranes. Set the prepared peppers aside for stuffing.
- Cook Meat: In a large skillet, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it apart as it cooks to ensure even cooking.
- Sauté Aromatics: Add the finely chopped onion, minced garlic, garlic powder, salt, pepper, and Italian seasoning to the skillet with the meat. Cook for an additional 2-3 minutes until the onion softens and releases its flavor.
- Add Rice and Tomatoes: Stir in the cooked rice, diced tomatoes with juices, and tomato sauce. Mix thoroughly and allow the mixture to simmer gently for 5-7 minutes to blend the flavors.
- Stuff Peppers: Use a spoon to stuff each prepared bell pepper with the meat and rice mixture, packing it tightly to ensure they hold together during baking. Arrange the stuffed peppers upright in a baking dish.
- Add Cheese Topping: Sprinkle the reserved shredded cheddar cheese evenly over the tops of the stuffed peppers.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to heat through and meld flavors.
- Bake Uncovered: Remove the foil and continue baking for an additional 10-15 minutes, or until the cheddar cheese on top is melted, bubbly, and slightly golden.
- Serve: Remove from the oven and serve the stuffed peppers hot. Optionally garnish with extra cheese or fresh herbs for added presentation and flavor.
Notes
- For a healthier option, substitute ground turkey for ground beef.
- Make sure to cook the rice before adding it to the filling mixture to ensure proper texture.
- Bell peppers can be any color: red, yellow, green, or orange depending on your preference and availability.
- Covering the dish with foil during the initial baking phase helps to keep the peppers moist.
- This recipe can be prepared a day ahead and refrigerated; bake just before serving.
